There’s nothing quite like a crisp, golden biscotti with your morning coffee—especially when it’s packed with juicy peaches and nutty almonds!
This Peach Almond Biscotti recipe is as easy as it is delicious, with a perfect balance of sweetness and crunch.
Whether you’re dunking it in tea or enjoying it straight from the baking sheet, these biscotti are sure to become a fast favorite. Let’s get baking!
How to Make Peach Almond Biscotti
Note:This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Prep Your Ingredients First, dice the dried peaches into small, even pieces and roughly chop the almonds. This ensures every bite has a little fruity-nutty goodness.
2. Mix the Dough Whisk together the dry ingredients, then beat in the eggs, vanilla, and melted butter until a sticky dough forms. Fold in the peaches and almonds—don’t overmix!
3. Shape the Logs Divide the dough in half and shape each portion into a slightly flattened log on a parchment-lined baking sheet. Pro tip: Wet your hands to prevent sticking!
4. First Bake Bake until the logs are firm and lightly golden. Let them cool just enough to handle, then slice diagonally into biscotti.
5. Second Bake Lay the slices cut-side down and bake again until crisp and golden. This double bake is what gives biscotti their signature crunch!
Pro Tips for Perfect Biscotti
Use dried peaches (not fresh) for concentrated flavor and no soggy biscotti.
These Peach Almond Biscotti are buttery, crisp, and studded with chewy dried peaches and toasted almonds. Ideal for gifting or enjoying with your favorite hot drink!
Ingredients
2cups all-purpose flour
3/4cup granulated sugar
1tsp baking powder
1/4tsp salt
2large eggs
1tsp vanilla extract
1/4cup unsalted butter, melted
1/2cup dried peaches, diced
1/2cup almonds, roughly chopped
Instructions
1
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
2
Whisk dry ingredients:
In a bowl, combine flour, sugar, baking powder, and salt.
3
Add wet ingredients:
Beat in eggs, vanilla, and melted butter until a dough forms. Fold in peaches and almonds.
4
Shape logs:
Divide dough in half. Form each into a 10" x 3" log on the baking sheet.
5
First bake:
Bake 25 minutes until firm. Cool 10 minutes, then slice diagonally into ½" pieces.
6
Second bake:
Lay slices cut-side down. Bake 10 minutes, flip, and bake 10 more minutes until golden. Cool completely.
Nutrition Facts
Servings 24
Amount Per Serving
Calories120kcal
% Daily Value *
Total Fat4g7%
Total Carbohydrate18g6%
Dietary Fiber1g4%
Sugars9g
Protein2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Dried peaches can be swapped with apricots or cranberries.
For extra crunch, toast the almonds before adding.
Gluten-free? Use a 1:1 GF flour blend.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.